Liha töötlemine
sausages. intensity scales were submitted to PCA and
462 Chapter 26
GPA analysis, which showed that 86% of the were related to percentage of salt, percentage
total variation was related to five independent of fat, and the sensory attributes of cohesive-
components. The first axis was related to skin ness and sweetness. The second principal
toughness, firmness, and meatiness. The axis gave high negative weightings to fat, and
second principal axis was related to juiciness the sensory attributes of juiciness and sweet-
and fattiness. ness, with high positive weightings to the
A later UK study by Hope (2007) revisited sensory attributes acidic and bitter.
the work of Jones et al. (1989) and looked at
36 brands of pork sausages, purchased from
Fermented Sausages
10 different retailers. Of the brands studied,
annaabi.ee 
